Meatless Stuffed Peppers

This stuffed pepper recipe is well worth the effort. Peppers are stuffed with rice, tofu, parsley, mushrooms, bread crumbs, and walnuts and baked in a bed of crushed tomatoes.

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Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet over medium heat.Saute onions and 2 cloves of garlic until onions are translucent.Add rice and saute 2 minutes.Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.

Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts,Worcestershire, soy sauce, paprika, and cooked rice.

Slice the tops off of the peppers; save tops.Core peppers and stuff with tofu mixture.Replace tops on peppers.

In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.Place peppers in dish and cover.

Bake in preheated oven for 1 hour.

Meatless Stuffed Peppers

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